Galangal

Have you ever heard of galangal? I saw it used on an episode of Chopped and had to learn more.

Imagine ginger crossed with horseradish, black pepper, and a little pine. To me, that sounds like a perfect addition to stir-fry. Even more intriguing, the fragrant flowers, glossy leaves, tender shoots, and cardamom-flavored berries are also edible.

Galanga rhizomes (Susan Slater) CC BY-SA 4.0

Galangal is a rhizome that looks a lot like ginger but has more of a peppery bite. It is a popular ingredient in many Asian dishes and you can grow it at home. Not only does galangal make a tasty ingredient, but it is also an attractive grass plant.

Galangal is a member of the ginger family (Zingiberaceae) and a close cousin of turmeric. Before you jump on the galangal bandwagon, you need to know that four different plants go by that name:

• Black galangal (Kaempferia galanga)
• Chinese ginger, fingerroot, or (another) lesser galangal (Boesenbergia rotunda)
• Greater galangal (Alpinia galangal)
• Lesser galangal (Alpinia officinarum)

All of them are edible, but we are only discussing the Alpinia galangals here. 

​Lesser galangal has a more bitter pine flavor, while great galangal has a more medicinal ginger flavor. Under ideal conditions, greater galangal can grow 6 feet tall and 3 feet wide. Lesser galangal is smaller.

Galanga flowers (Vengolis) CC BY-SA 4.0

Galanga berries (Pl@ntNet) CC BY-SA 4.0 DEED

Galangal description

Like other members of the ginger family, galangal has long, thin leaves, fragrant white, pink, or yellow flowers, and edible rhizomes. The rhizomes have a brown covering and an orange interior. These plants send up several sturdy stems in a cluster, similar to lemongrass.

How to grow galangal

While you can technically grow galangal from seed, most flowers are sterile and rarely produce viable seed. You will have much better results using transplants or chunks of rhizome. Each chunk should be about 4 inches long and has 2 or 3 eyes. Galangal is a tropical plant so it is a perennial in USDA Hardiness Zones 9-12, an annual in zones 7-8, or indoors. These plants are very frost-sensitive.

Galangal foliage (Pl@ntNet) CC BY-SA 4.0 DEED

Plant rhizomes when the soil is warm. Cover them with 3 or 4 inches of soil. Space plants 12-18 inches apart. They will need good drainage and partial or full sun exposure. If you have scorching summers, your galangal may need protection from the afternoon sun to prevent sunburn damage. Use a one-gallon or larger container for potted galangal.

​These plants need plenty of water in the early stages. Soaker hoses are an excellent tool for watering galangal. Mulching around your galangal will help the soil stay moist without becoming soggy. How you feed your galangal will depend on where it is being grown. An inexpensive lab-based soil test can tell you what you need to feed plants growing in the ground. Container-grown galangal will benefit from light monthly feedings of fish emulsion or other balanced fertilizer.

Galangal pests and diseases

When ginger stalks turn brown, they are dead. Cut them off and add them to the compost pile. When galangal stalks turn brown, it is often a symptom of too much or too little water. Chlorosis or dull leaves may indicate insufficient nutrients. 

The most common pests include aphids, root borers, grasshoppers, and spider mites. Beneficial insects and the judicious use of Bt can eliminate most of these pests. Severe infestations may require the use of spinosad. Prevent root rot and rust by avoiding overhead watering and ensuring good drainage.

​Harvest your galangal by digging up the entire plant, removing what you want, and replanting the rest. Instead of tamping down the soil, which damages valuable root hairs, “mud in” the replanted part. You will want to harvest before the rhizomes become tough. And be sure to save some for replanting.

As a bonus, research has shown that eating galangal increases alertness, improves focus, impedes caffeine crashes, and may provide anti-inflammatory protection. And hummingbirds love galangal.

How’s that for a stir-fry?